Prawn and coconut fritters with cucumber pickle

  • serves 4 as a starter
  • Easy

These prawn and coconut fritters with cucumber pickle make for a delicious, flavour-packed starter. The coconut lends a slight sweetness while the pickled cucumbers add a spicy, acidic kick.



  • plain flour 75g
  • egg 1, beaten 
  • coconut milk 125ml
  • dessicated coconut 1 tbsp, toasted
  • small cooked prawns 300g, patted dry with kitchen paper 
  • spring onions 2, chopped
  • sunflower oil
  • salad leaves a handful
  • coriander leaves a small handful
  • cucumber 12cm chunk, diced
  • shallot 1, finely chopped
  • red chilli 1, seeded and finely chopped
  • rice wine vinegar 2 tbsp
  • caster sugar 2 tsp


  • Step 1

    Step 1

    Put the flour in a bowl with 1/4 tsp of salt, and make a well in the centre. Pour in the egg and coconut milk and whisk until smooth. Stir in the desiccated coconut, prawns and spring onions, and leave for a minute while you make the pickle.

  • Step 2

    Step 2

    Mix all the cucumber pickle ingredients with a pinch of salt. Mix the salad leaves and coriander together.

  • Step 3

    Step 3

    Wipe a non-stick frying pan with a little sunflower oil and warm over a medium heat. Spoon 2-3 pancakes into the pan at a time and cook for 2-3 minutes on each side before flipping. Repeat until you’ve used up all the batter (keep the first batches warm in a low oven if you like) then serve immediately with the pickle, and some coriander and salad leaves.

Nutritional Information

  • Kcals 242
  • Carbs 18.4g
  • Protein 15.8g
  • Fat 11.3g
  • Salt 1.7g
  • Saturates 7.4g
  • Fibre 2.1g